Let’s talk about sweet potato toast, baby, let’s talk about you and me…
Yeah, so I’ve used that line before. But HEY it’s a popular song now and I’m totally digging it…so sue me. Let’s talk about sweet potato toast for a second. Or at least, for a blog post. Because you NEED to hop on this bandwagon or forever hold your peace.
So…sweet potato toast. It’s kind of like the whole avocado toast insanity from a couple years ago (which, um, hello is still going on today), but without all of the gut-wrecking gluten and grains. And so much tinier and cuter! You know how I feel about little things. They’re the BEST. Did I mention it’s freaking delicious too? Yeah, there’s that.
The beauty of this recipe is in its versatility. Oh, you’re feeling in a savory mood this morning? Pop a fried egg and some bacon on top of that sweet potato toast. Maybe even add some avocado or guac in there. Because can you ever go wrong with the avocado + eggs and bacon combination? No, no…definitely not. But Dana. I’m feeling a little sweet this morning. Slab some almond butter, banana, and maybe a little maple syrup or cinnamon on top of that toast and get on with your bad self. See? It’s the best!
I like to make a big batch of these and switch up the toppings for breakfast, lunch, and dinner. Because also, you would be a moron if you cut one slice of a sweet potato and baked it up into toast without making any extra for leftovers. Don’t be a dummy – save yourself some time! Sidenote, someone did that in my house the other day. Someone literally cut a sweet potato in half, and did who knows what with their half, but they left the other half on the counter. Not in a container or wrapped up, or god forbid they even made the effort to move it to the fridge, no. They just left the poor little sweet potato sitting on top of all the other uncooked potatoes on the counter. WHO DOES THAT?! Also, did I mention it was a TINY sweet potato? What is this, a sweet potato for ants?? Who eats half of that?!
Rant over. It’s fine. Back to the sweet potato toast. So for breakfast, go sweet or savory like I said above. What about lunch? You could go with tuna salad, one of these salmon cakes, or even some sizzelfish smoked salmon + arugula + capers + a fried egg. Because that combination is totally acceptable at ANY time of the day. Am I right? Oh, but just wait. Dinner hasn’t even come around yet. How about topping a toast off with some BBQ pulled pork and spicy mango guacamole?? Or some Jamaican Jerk Chicken? Or some grilled chicken with BBQ sauce? Or literally anything. You get the point. The deliciousness possibilities are endless.
To make it even easier, I’m giving you two different ways to make your toast! Because people are freaking particular about these things. The first time I made it, I used a mandoline slicer to make super thin, almost chip-like toasts. But be FREAKING CAREFUL with those things, or you can easily slice part of your thumb off. Not that it’s happened to me or anything, it’s fine. But if you want a little bit of a thicker toast (um, hello, to hold more toppings with), you can slice about 1/4 inch toasts with a kitchen knife and go to town. Check the recipe below for cooking times.
Now go eat, drink, and be merry…meaning top that sweet potato toast however the heck you want. You do you, friends.
- 1-2 medium/large sweet potatoes (make leftovers, remember?)
- 2 Tbsp melted coconut oil or olive oil
- Small pinch of sea salt
- Sizzlefish smoked salmon
- Perfect fried eggs
- 1 tsp chopped capers
- Fresh arugula
- Preheat oven to 400° F and line a large baking sheet with parchment paper. Wash and pat the sweet potatoes dry with paper towels.
- Slice the potatoes to your desired thickness:
- Mandoline method: use your mandoline slicer on the thickest setting for these toasts. Please be careful!
- Knife method(these will yield thicker toasts): slice the sweet potato lengthwise to get the biggest toast you can. Be very careful, and hold one thick end of the sweet potato while you slice the other end. I like to make mine about ¼” inch, but you can make them up to ½ inch!
- Pour the oil into a shallow bowl. Using a pastry brush, coat both sides of the potatoes with a light coating of oil. Sprinkle the toasts with a small pinch of sea salt.
- Cook for about 20 minutes, until the toasts are cooked through. The mandoline-sliced toasts will begin to get crispy on the edges - watch closely after about 18 minutes so they don’t burn! For the knife-sliced toasts, allow them to sit on the baking sheet for a few minutes after coming out of the oven so they don’t fall apart. If yours are closer to ½” inch toasts, they may need up to 22-25 minutes to cook all the way through.
- Top with whatever your little heart desires, and eat up! Season to your liking, based on whether you’re eating these sweet or savory.
How would you top your sweet potato toast? Let me know in the comments!